Greenbrier Chef Richard Rosendale to Compete in Bocuse d’Or
Posted 13 December 2012 - 01:48 PM
Meat is Murder...Tasty Tasty Murder
Posted 13 December 2012 - 07:44 PM
I read this today, thought it was from Wednesday's Food Section, and thought, "This is the longest food Section article I have ever read!"
Wash Post with the Sunday magazine profile.
I'm in the business but content here solely my own and is not associated with my employer at all.
Sometimes, I try to disassociate myself from my own opinions.
Posted 14 December 2012 - 11:14 AM
Posted 01 February 2013 - 08:29 AM
The competition is over and the USA didn't place. Is this an epic fail given all the prep and time and money and effort that went into it, or a BS contest where the fix was in? Thomas Keller was tweeting before during and after the event and while Keller always nice and professional, a lot of commenters replying to his posts said things like "big surprise, France won again" or "fixed" or sometinng along those lines.
So is this thing a vanity project for France or a real competition?
Posted 01 February 2013 - 11:42 AM
I don't know how much direct influence Rosendale has on banquet food at the Greenbrier, but at a recent wedding the food, presented beautifully, was completely forgettable. When Rosendale made his brief attempt at a restaurant in the Columbus market (Rosendale's, now defunct), we were stunned at how gorgeous presentations of expensive ingredients could be so flavorless. The food was lovely and tasteless. (He had a great bar in there, though, with an awesome group of employees). I wonder if Mr. Rosendale is all flash and no flavor?
Shut up and pour another glass of wine, please.
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